• Preheat oven to 350°F.
• Place the bread slices (or you can grill the bread if you prefer) and tomatoes on a baking sheet and bake for 10-12 minutes until toasted/burst. Remove and set aside.
  1 (6-8 inch loaf) French bread, 3 cups rainbow mix cherry tomatoes
• Heat the balsamic vinegar and sugar in a small saucepan and bring to a boil. Reduce to a simmer and heat for 6-8 minutes or until reduced by about ⅓. You want it to be syrupy but not too thick.
  1 cup balsamic vinegar, ¼ cup granulated sugar
• In a high-powered blender or stand mixer, combine the goat cheese, cream cheese, and garlic powder (omit the garlic powder if making triple berry). Cream until fully combined and smooth.
  10 ounces goat cheese, 8 ounces low-fat cream cheese, 1 teaspoon garlic powder

For Caprese

• To assemble the bruschetta, top each piece of bread with 1 tablespoon of the goat cheese mixture, then top with all three kinds of tomatoes. Sprinkle with chopped basil and drizzle with the balsamic reduction.
  ½ cup chopped fresh basil

For Triple Berry

• To assemble the bruschetta, top each piece of bread with 1 tablespoon of the garlic powder-free goat cheese mixture, then top with all three kinds of berries. Drizzle with balsamic reduction.
  1 cup chopped fresh strawberries, 1 cup fresh blueberries, 1 cup fresh raspberries